NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1 cup Asparagus spears

0.5 tbsp Extra virgin olive oil

1 tbsp Dijon mustard

1 tbsp Crushed walnuts

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon zest

1 tbsp Fresh lemon juice

PREPARATION

• 1

  Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

  Snap the woody ends off the asparagus spears and toss them on the baking sheet with half of the olive oil, sea salt, and black pepper.

• 3

  In a small bowl, stir together the crushed walnuts, chopped fresh parsley, lemon zest, and the remaining olive oil until well combined.

• 4

  Place the salmon fillet on the baking sheet next to the asparagus, brush the top of the fish with Dijon mustard, and press the walnut-herb mixture firmly onto the mustard.

• 5

  Bake for 12 to 15 minutes until the salmon is flaky and the asparagus is tender and slightly browned.

• 6

  Drizzle the fresh lemon juice over the salmon and asparagus immediately before serving for a bright finish.